This time of year is like a ladies party extravaganza. If they aren't getting married, they are having babies. And those are both really good reasons to celebrate. You know I'm a big fan of the simple celebration so I've put together a really good spring luncheon that gives you a reason to celebrate with your ladies even if no one is having a baby (reason to celebrate!) or getting married (again?).

The simplest way to host a luncheon is to make a really big salad filled with everything and a really delicious cocktail. Last summer I started blending watermelon into juice and using that to mix cocktails. It's a big hit. Everyone loves blended watermelon.

This cocktail is great because you can make it boozy, new-mom-friendly, or in a punch bowl so you don't have to serve anyone. I highly recommend having these made ahead of time so when the ladies arrive, you can hand them a cocktail immediately and they can get into the mood.

DOUBLE WATERMELON DAIQUIRI

STEP 1

Blend watermelon, lime juice, and rum (if you're using it) in a blender until fully combined and the watermelon is liquified.

STEP 2

Fill cups half way with watermelon puree or pour all of it in a punch bowl. Top with Watermelon DRY Sparkling.

STEP 3

Serve with lime wedges

1/2 watermelon, pureed (4 cups watermelon juice)

2 cups light rum

1/2 cup lime juice + wedges

2 cups Watermelon DRY Sparkling

I'll be totally honest. I had a salad at a restaurant recently that was and amazing cobb salad and I had this fabulous brainstorm to make a cobb salad using all of the fresh spring ingredients that are popping up in the farmer's markets right now Think asparagus and radishes and tiny potatoes and peas all arranged beautifully on a platter. Then right before I had my photo shoot, another local blogger created E X A C T L Y what I was thinking. Clearly, we eat at the same restaurants.

I was so bummed. Mine was different because it does have eggs and doesn't have beans (which you could add when you do the asparagus!) so it's not the same. But I like to be unique. Do something different. It's a personal goal that often gets busted by the bazillion recipe developers that are out there, but I try.

So I decided I could use the same ingredients (which are A M A Z I N G right now!) and toss them like a chop chop salad. Not only do you get the same delicious flavors but, you also can't screw this up. I know if I made a cute arranged salad I would hear "mine won't look like yours" or "pinterest-fail" and I don't want you to ever feel like a fail. Also, when you toss this thing together the egg yolk "melts" down a little bit with the dressing and creates a really good creamy texture without any actual cream. You could almost call it healthy then.

SPRING CHOP CHOP SALAD

serves 4

STEP 1

Preheat oven to 450 degrees.

Place raw eggs in a pot of cold water. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.

STEP 2

Toss potatoes with olive oil and salt. Place on a baking sheet and roast 10 minutes until fork tender.

STEP 3

Bring a pot of water to a boil. Fill a bowl with ice and water and set aside. Quickly lower asparagus into hot water. Cook until just bright green – about 2 minutes. Remove from water and pop into ice bath.

Can you actually have a luncheon without something sweet and sugary? I am pretty sure that's a hard no. When I was in Palm Springs I found this darling little bakery that made something very similar to this. I am 100% sure they made the dough from scratch and probably used lard. Since I have no patience for dough and no desire to include lard into my life, I made these with just a little puff pastry. They are addictive.

CINNAMON SUGAR TWISTS

makes 24

STEP 1

Unroll the puff pastry and using a rolling pin to flatten. Roll out to 12" x 15" or so. Just a bit larger, basically.

STEP 2

Brush the top of the puff pastry with half of the butter. Mix together 1/2 of the sugar and all of the cinnamon and dust half of it over the top of the pastry.

STEP 3

Slice the pastry into strips using a pizza cutter or a knife.

STEP 4

Twist each strip, wrap in a circle and pop on a baking sheet.

STEP 5

Pop in the oven and bake 20 minutes. As soon as they come out of the oven, sprinkle the top of each with the plain granulated sugar.

STEP 6

Repeat with the second sheet of pastry.

1 package puff pastry, defrosted (2 sheets)

1/2 cup granulated sugar

2 teaspoons cinnamon

1/4 cup melted butter

What kind of celebrations are you hosting this spring? This would be fun to host just because and not for any other reason. There's always something to celebrate; friend got her kids out of the house without yelling? CELEBRATION! Your fourth grader finally tied their shoes on their own? CELEBRATION! Your six year old left his shirt on at school all day? CELEBRATION!

This week's menu is so deliciously spring-y. But with just a little bit of comfort food sprinkled in because May in Seattle is unpredictable. I assume it's unpredictable other places as well, but here we can go from 70 degrees to 50 degrees in just one day.

Spring Chop Chop Salad

This is the perfect salad for entertaining and hosting a little summer party - especially a ladies party like a bridal shower? It's everything that's fresh at the farmer's market right now all mixed together with bacon. Could anything be better?

Penne alla Vodka

This classic Italian dish is one of the simplest dinners you can make. Toss a green salad on the side and you're done! Done. Plus since you are cooking with a little vodka there's no reason to not pour yourself a vodka soda.

Vegetable Stromboli

There's a list of ingredients in the app that you can add to your shopping cart, but you can also wing it with what ever you find fresh at the market. The only hot tip is to not add too much spinach or it will get really soggy!

Green Lentil Chili

Hearty and delicious, what else could you want on a summer night that may not feel too "summer-y." Especially in Seattle there will be a perfectly good May day that ends up being super cold. This is the antidote.

Cowboy Burgers

Two kinds of onions + jalapeños + homemade barbecue sauce make this burger out of this world! I'm drooling as I type.

For all of the recipes and more download the Weeknight Society app in the iTunes app store!

This week's menu is filled with recipes that are a perfect way to transition from the rainy nasty weather of winter into the warmer spring weather that has started heading our way. I didn't even freeze at the baseball game last night. Enjoy!

Bloody Mary Steak

A quick cooking flank steak accompanied by an orzo salad filled with all of the toppings you wouldn't leave off of a Bloody Mary! The perfect dinner as the days warm up!

Vegetable Ramen

There's a restaurant in Hawaii that I absolutely adore. It's just a funny little burger joint, but the ramen on the menu is outstanding. It's a medley of asian flavors all brought together in a Hawaiian style soup - which I have recreated to the best of my ability!

Thai Chicken Burger

Is there anything better than chicken smothered in peanut sauce? Maybe when that's been turned into a burger! Only may favorite burger ever - and I bet you'll love it too.

Oven Roasted Tofu

My kids adore this dinner and I know you will too. It's ridiculously simple and pretty great for you too.

Hawaiian Burger

The perfect end to your week's menu - and a perfect way to entertain friends! Filled with teriyaki and topped with pineapple and lettuce, it's Hawaii on a bun!

This was one of the first recipes I came up with - mostly because a bloody mary is the perfect combination of flavors. It's spicy, vinegar-y, rich - it's perfect. The steak is flavored with spicy tomato marinade and it's accompanied by a pasta salad filled with the pickled garnishes that belong on the side of your favorite breakfast cocktail!

Bloody Mary Steak

serves 4

STEP 1

In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper. When combined into a paste, add lime juice, Worcestershire sauce and tomatoes. Stir until combined. Spread generously on the steak. Let rest at least 10 minutes.

STEP 2

Cook orzo according to package directions. When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives. In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.

STEP 3

Heat the barbecue grill to hot. Sear the steak on each side 5-7 minutes. Check the temperature for doneness. Cooking time will vary depending on how thick your cut of meat is. When a meat thermometer reads 140 degrees, remove the meat from the grill. Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes. Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

½ teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

½ teaspoon Worcestershire sauce

2 tablespoons olive oil

How to pull it off

1. Prepare the marinade for the steak and slather it on the steak. Set aside

2. Cook the orzo & let it cool

3. Start cooking the steak – pop it on the barbecue or in the oven

4. Chop the vegetables for the salad

5. Check steak – pull it off the heat if it’s done.

6. Toss the salad with dressing

7. Slice the steak

* If you want to get a head start, marinade the steak up to 24 hours in advance

Some nights call for a good cozy dinner filled with healthy vegetables and loads of pasta. I can't think of a night that doesn't call for that right off the top of my head, but I am sure there are nights when this wouldn't sound like the perfect dinner. Let me know if you think of one.

Until then, this is the perfect one-pot-wonder filled with hearty vegetables, sausage, noodles and topped with parmesan cheese. It's epic. You will love it.

ORECCHIETTE RAGU

serves 4

1 lb orecchiette

1 lb Italian pork sausage

1 red onion, about 1 cup chopped

1 celery rib, about 1 cup diced

1 carrot, about 1 cup diced

6 oz tomato paste

1 ½ c water

3 cloves garlic

3 cups dino kale, chopped

STEP 1

Cook sausage until browned. Remove from pan.

STEP 2

Cook onion, celery, and carrot in the rendered fat of sausage until the vegetables are slightly softened.

STEP 3

Add kale and cook until softened.

STEP 4

Add tomato paste and water. Bring to a boil. Return sausage to pan and add noodles.